I'm Marcy Lautanen-Raleigh growing herbs is a passion I've had for more than 20 years now. The Backyard Patch is my own herb business started in 1995. I specialize in fresh, amazing, organic blended herbs. Those for cooking, tea and bath -- and they are all home-grown and hand-blended. In the last 20 years I have gained a knowledge of herbs and their flavors that I share here.

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Wednesday, August 1, 2018

Garden Vegetable Soup - Theme Recipes for August

This
month the theme for recipes is Garden Delights.That can be anything from a vegetable dish, to a salad, to a great way
to use fresh herbs, or a special sauce made with garden ingredients or in the
case of today’s recipe a soup made with garden vegetables.

Soups
are not something that people think of as a summer food, but seriously a quick
and easy soup that uses the bounty of fresh items from the garden is an amazing
way to enjoy them and make a dinner you don’t have to slave over.

I
got this recipe from Alton Brown and the Food Network back in 2004, but I turned it into a crockpot
recipe, so you can set it and get back outside to enjoy the garden.Just remember to add the herbs just a few
minutes before you serve the soup.

Heat
the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot,
add the leeks, garlic, and a pinch of salt and sweat until they begin to
soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green
beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Pour
the contents of the stockpot into the crockpot set on low.

Add
the stock, the tomatoes, corn kernels, and pepper. Cover, and cook until the
vegetables are fork tender, approximately 1 hour to 1 hour 30 minutes. Remove
from heat and add the parsley, oregano, savory and lemon juice. Season to
taste, with kosher salt. Serve immediately.